For filling 1 tablespoon parsley chopped 1/2 cup Parmigiano Reggiano grated 1 pound ricotta 1 egg Nutmeg to taste Salt and white pepper to taste For pasta 2 1/2 cups flour 3 eggs 3 1/2 tablespoons dry white wine Salt to taste For sauce 8 sage leaves 1/2 cup cream 1 1/2 tablespoons butter 1/2 cup Parmigiano Reggiano grated
Prepare the filling: In a bowl, mix all ingredients together with a wooden spoon. Set aside to rest for 10 minutes. Prepare the dough: Make a well in the flour, add eggs, wine and salt, and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes.
Prepare the sauce: Melt butter in a large pan over low heat. Add sage and sauté for 30 seconds, then pour in cream. Combine and cook for 3 minutes. Roll out dough with a rolling pin or pasta machine to a thickness of less than 1/8 inch.
Cut into 2-inch squares. Place one tablespoon of filling in the middle of one square and cover with another square, sealing the edges to prevent the filling from leaking out.
Boil in plenty of salted water for 5 minutes, drain and serve in individual warm plates with the sauce and grated Parmigiano.